Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 head of garlic
- 1/4 cup olive oil
- 1/4 cup fresh herbs (such as thyme, rosemary, and parsley), chopped
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1/4 cup chicken broth
- 1/4 cup dry white wine
Special equipment needed:
- Baking sheet
- Aluminum foil
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil. Roast in the oven for 30-40 minutes, until the garlic is soft and golden brown.
3. While the garlic is roasting, place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.
4. In a small bowl, mix together the remaining olive oil, herbs, salt, and pepper. Rub the mixture over both sides of the chicken breasts.
5. Heat a large skillet over medium-high heat. Dredge each chicken breast in flour, shaking off any excess. Cook the chicken in the skillet for 3-4 minutes per side, until golden brown and cooked through.
6. Remove the chicken from the skillet and keep warm.
7. In the same skillet, add the chicken broth and white wine. Scrape any browned bits from the bottom of the pan and simmer for 2-3 minutes, until the sauce has thickened slightly.
8. Squeeze the roasted garlic cloves out of their skins and add them to a food processor or blender. Add the sauce to the food processor and blend until smooth.
9. Serve the chicken paillard with the roasted garlic and herb sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F (200°C)
Skillet temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 9g
Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with turkey breasts or pork tenderloin.
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Chicken broth can be substituted with vegetable broth or water.
- Dry white wine can be substituted with chicken broth or apple cider vinegar.
Variations:
- Add sliced mushrooms to the skillet when cooking the chicken.
- Use different herbs, such as basil or oregano, for a different flavor profile.
- Add a tablespoon of Dijon mustard to the sauce for a tangy kick.
Tips and tricks:
- Pound the chicken breasts evenly to ensure they cook evenly.
- Use a meat thermometer to check that the chicken is cooked through (internal temperature of 165°F or 74°C).
- Double the recipe and freeze the extra chicken paillard for a quick and easy meal later.
Storage instructions:
Store leftover chicken paillard and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken paillard and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken paillard on a bed of greens or with roasted vegetables for a colorful presentation.
Garnishes:
Garnish with additional fresh herbs or lemon wedges.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mashed potatoes or sweet potatoes
- Quinoa or brown rice
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
- If the chicken is sticking to the skillet, add more oil to the pan before cooking.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Paillard is a French term that refers to a thinly pounded piece of meat. It is often used in dishes such as chicken paillard and veal paillard.
Flavor profiles:
The roasted garlic and herb sauce adds a savory and aromatic flavor to the chicken paillard.
Serving suggestions:
Serve the chicken paillard with a side salad and crusty bread for a complete meal.
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